Yields: 2 quarts


  • 2 cups of fresh squeezed lemon juice (8-10 lemons typically)
  • 1 ½ cup sugar
  • 1 ½ cup water
  • 4 cups cold water


Make a simple syrup by combining the 1 ½ cup sugar and 1 ½ cup of water in a small sauce pot. Bring to a simmer, set aside and let cool.

Squeeze lemons using a citrus juicer. If no pulp is desired, strain the juice through a single layer of cheese cloth.

Combine cooled simple syrup, lemon juice, and cold water. Serve with ice and fruit if desired.